Rosemary, Lemon, and Garlic Leg of Lamb
It’s the only recipe for leg of lamb you’ll ever need. Our version of this celebratory roast, often prepared for Easter feast menus, roasts in the oven in less than two hours, and requires little, compared to other time-intensive recipes, in the way of hands-on work. Before putting the cut of meat in the oven, you’ll cut small slits in it with a paring knife and place slices of garlic in this slits. That move, along with placing lemon slices and rosemary between the meat and your roasting pan, imbue the perfectly cooked leg of lamb with a deep, earthy flavor.
